Yue Shun · Shunde Cuisine (Chaohui Guodu Branch)
粤菜 · ⭐ 4.2
2nd Floor, Guodu Development Building, No. 182 Zhaohui Road (above Lao Baixing Pharmacy)

Dishes
Stir-Fried Bullfrog with SauceStir-fried bullfrog is a dish featuring bullfrog as the main ingredient, typically cooked with garlic, ginger, chili, and other seasonings in a clay pot using soy sauce and cooking wine, then quickly stir-fried over high heat to create a unique aroma and crispy flavor.
Stir-Fried Eel with SauceStir-fried eel with garlic and ginger is a dish made by quickly cooking fresh eel with garlic, ginger, and other seasonings in a hot clay pot. The eel meat is tender and flavorful, and the unique seasoning creates a distinctive taste.
Sticky IntestineSticky Intestine is a Chinese dish made primarily from pork intestines, processed through cleaning, boiling, and frying. The texture is crispy on the outside and tender inside, with a rich sauce flavor and a slight spiciness.
Sichuan-Style Boiled Beef ShankA Sichuan-style dish featuring beef shank simmered in a spicy and numbing broth with vegetables, known for its tender texture and bold flavors.
Fried Fresh MilkFried fresh milk is a dessert made primarily from fresh milk and starch. First, mix fresh milk with an appropriate amount of starch evenly, then cook until thickened and refrigerate until solidified. Next, cut into strips, coat with batter or breadcrumbs, and deep-fry in hot oil until golden and crispy.
Beef ShankA traditional Cantonese dish made from beef shank, slow-cooked in a savory broth with spices and served sliced.
Beef Rice Noodle RollA savory dish made with tender beef and thin rice noodle sheets, steamed and served with a flavorful sauce.
ClamWhite clam dish made with fresh clams, typically stir-fried with garlic and ginger or simmered in broth to retain its tender texture.
Rice Soup Hot PotRice broth hot pot uses rice porridge as the base; fresh ingredients like seafood, meat, and vegetables are cooked in the boiling broth. Main ingredients include rice, meat, seafood, and seasonal vegetables. The method involves simmering rice into a thick porridge for the broth, then adding ingredients to cook.
Cured Meat Clay Pot RiceLaba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
Cheese Beef MeatballsCheese beef meatballs are made by mixing minced beef with cheese, forming into balls, and cooking by frying or boiling for a savory, cheesy flavor.
Shrimp pasteShrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
Shunde Double-Skin MilkShunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.